Breakfast Toast with Fava Bean Spread and Crispy Capicola
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 4
Ingredients
1cupshelled fava beans
salt and black pepper
1/4cupextra virgin olive oil
2tablespoonschopped basil
2tablespoonsgrated parmesan cheeseplus extra for topping
4slicescapicola
4slicesstore-bought artisan breadlightly toasted
1avocadopitted, peeled and sliced thin
4eggscooked to your liking (I fried mine)
chopped parsleygarnish
Instructions
Bring a pot of salted water to a rolling boil. Add the fava beans and cook for 3-4 minutes. Drain and transfer to an ice bath. Once cool enough to handle, shell the fava beans. Add them to the bowl of your food processor. Also to the food processor, add a dash of salt and black pepper, extra virgin olive oil, basil and parmesan cheese. Pulse until smooth. Adjust seasoning to taste. Set aside.
Spray a non-stick griddle pan or skillet with a non-stick spray. Add the slices of capicola and cook for 3-4 minutes on each side, or until crispy and brown. Remove from heat and set aside.
Assemble your breakfast toasts by spreading a thin layer of fava bean spread on each slice of toast. Top with crispy capicola, avocado, and egg. Garnish with additional parmesan cheese and chopped parsley.